- Joined Nov 5, 2009
My recipe calls for fine sea salt. Can anyone recommend which brand is best for baking?
At the risk of merely repeating KY...Does that mean the salt you use to bake does make a difference? If the recipe calls for 1 tsp fine sea salt, the batter would be slightly more salty then it would be if I substituted 1 tsp table salt?
Does the texture of the salt effect the crumb?
Do you agree with Michael Symon who suggests finishing with fleur de sel?
In Michale Symon's book, he mentions using a finishing salt for crunch. I went to the store to get it and found a small jar of fleur de sel to be about $12.Why does she need a finishing salt, BDL? I mean, there are times when one might be desireable. But they're never actually necessary.
I would agree, however, that both table/fine sea salt & kosher salt should be part of every well stocked pantry.
[h1]Peas and Pancetta with Salmon[/h1]
Recipe courtesy Michael Symon
Show: Cook Like an Iron Chef Episode: Secret Ingredient Peas
- PREP: 30 min
- INACTIVE PREP: --
- COOK: 15 min
- LEVEL: Easy
- YIELD: 4 servings
- 2 tablespoons blended oil, plus 1/4 cup, plus more for drizzling
- 6 ounces very thinly sliced pancetta, brunoise or finely chopped (about 1/2 cup)
- 1 tablespoon sliced shallots
- 1 tablespoon sliced garlic
- Kosher salt and freshly cracked black pepper
- 2 cups freshly shelled peas
- 1/2 cup fresh orange juice
- 2 tablespoons unsalted butter
- 2 tablespoons freshly picked dill leaves
- 2 tablespoons parsley leaves
- 8 (4-ounce) wild salmon fillets, skinned
- 1 cup pea shoots
- 1/2 orange, zested
- Fleur de sel
[h2]DIRECTIONS[/h2]Put a medium-sized saute pan over medium-high heat. Once heated, add 2 tablespoons of the blended oil and add the pancetta and saute until rendered and slightly crisp. Add the shallots, garlic, pinch of salt and freshly cracked black pepper, to taste, the peas, and orange juice. Simmer until the peas are just cooked, about 2 minutes. Add the butter and swirl to combine and melt. Turn off the heat and toss in the dill and parsley. Taste and adjust seasoning, if needed.
Put a large cast iron pan over high heat. Season both sides of the fish with salt. Add the remaining 1/4 cup blended oil to the hot pan and add the seasoned fish (presentation side down first). Allow to cook until golden brown on first side, about 2 to 3 minutes. Flip and turn the heat off.
In a small bowl add the pea shoots and drizzle with extra-virgin olive oil. Put 2 salmon fillets onto each plate and top with the peas and pancetta. Drizzle the sauce around the salmon and garnish with the pea shoots and orange zest. Sprinkle with fleur de sel and serve.
Yes, it is a big help. Thank you. I am going to replace my iodized salt with fine sea salt and use it for everything except when kosher salt is indicated.MissyJean, I'm not familiar with either of those books. But I am familiar with the insy idea that sea salt is, somehow or other, better than table salt.
In a word: Nonsense. If you want to use it, fine (disclaimer: I use fine sea salt as my everyday salt). But don't think that you have to. Let me quote that famous wit and man about town BDL: "It just doesn't matter. It just doesn't matter. It just doesn't matter."
That said, if you decide that you want to use it, don't buy by brand. They're all the same. This is a time when buying by price makes the most sense.
I use Diamond Crystal. My grandma used that when she was alive. When she sprinkled it on the meat, still lying in the brown paper from the butcher, she called it "koshering"BDL I agree with everything you stated . Only thing I would add would be on Kosher Salt. In order to be certified Kosher it has to come from a kosher source (meaning packer). It is usually certified by a rabbi and the OU(union of Orthodox rabbis)
This might be true if you're cooking Kosher, but for those who are using it for its culinary properties does it make any difference?BDL I agree with everything you stated . Only thing I would add would be on Kosher Salt. In order to be certified Kosher it has to come from a kosher source (meaning packer). It is usually certified by a rabbi and the OU(union of Orthodox rabbis)